• Journal of Environmental Science International
• /
• v.28 no.4
• /
• pp.403-412
• /
• 2019

Studies on the physicochemical properties of physiological activity substance in turmeric (Curcuma longa L.) were analyzed for the use as an functional food materialization. The proximate compositions in the vacuum freeze dried turmeric were carbohydrate 72.90%, moisture 5.74%, crude protein 10.02%, crude fat 4.67%, and crude ash 6.69%, respectively. The mineral contents of turmeric were calcium (Ca) $2,294.77mg\;kg^{-1}$, potassium (K) $28,780.54mg\;kg^{-1}$, magnesium (Mg) $2,826.90mg\;kg^{-1}$, sodium (Na) $1,826.58mg\;kg^{-1}$, iron (Fe) $190.94mg\;kg^{-1}$, and manganese (Mn) $620.16mg\;kg^{-1}$. The vitamin contents of turmeric were pantothenic acid 1.040 mg/100 g, riboflavin 0.166 mg/100 g, thiamin 0.148 mg/100 g, pyridoxine 0.010 mg/100 g, and calciferol 0.008 mg/100 g, respectively. Total amino acid contents in protein of turmeric were 7.66 g%, and major amino acids were aspartic acid 1.45 g%, glutamic acid 1.07 g%, leucine 0.71 g%, phenylalanine 0.47 g%, and arginine 0.46 g%, respectively. The amount of free amino acids of turmeric were 225.81 mg%, and major free amino acids were asparagine, aspartic acid, glutamic acid, serine, and alanine. Especially, in the case of asparagine, it was highest. The compositions of fatty acid were saturated fatty acid 45.09%, monoenes 8.62%, and polyenes 46.30%.

• The Korean Journal of Food And Nutrition
• /
• v.26 no.3
• /
• pp.447-452
• /
• 2013

This study investigated the quality characteristics of Yanggaeng with different amounts (in ratios of 0, 1, 2, 4% to the total materials) of tumeric powders. The proximate composition and total polyphenol content, antioxidant activities, Hunter's color values, pH, Brix and sensory properties of tumeric hanging were examined. Results of analysis of the proximate composition analysis showed that ash content was increased significantly by adding turmeric powder and the more content of turmeric powder. The higher content of tumeric powder, the higher total polyphenol and total flavonoids contents. Brix and brightness were lowered and yellowness was increased. The sensory properties were highly rated for the control without turmeric powder in four organoleptic (sensory) properties (taste, texture, odor, acceptance) except color. The group with-1% addition of turmeric powder was highly rated in the second place.

• Fibers and Polymers
• /
• v.7 no.2
• /
• pp.158-163
• /
• 2006

Standard extraction procedure for examining chromophoric substances of turmeric was investigated. Acetone and methanol were used as extracting solvents with different extraction procedures and pH levels. GC-MS analysis identified curcumene 2 (6.7 min), feruloylmethane 3 (8.3 min), coumaran 4 (6.09 min), vanillin 5 (6.2 min), and zingiberene 6 (10.5 min) as the major products. Curcumin 1 which has been known as the major chromophoric substance of turmeric was not detected in any samples. The maximum amount of curcumene 2, which was used as the fingerprint product for turmeric dye, was obtained by utilizing presoaking and decanting step with methanol prior to actual extraction step using a waterbath shaker (WMM). The highest relative abundance of curcumene 2 was detected in pH 6 sample followed by pH 5 indicating that the most appropriate pH level was in the range of pH 6-5.

• Advances in environmental research
• /
• v.12 no.1
• /
• pp.65-75
• /
• 2023

The effect of homobrassinolide (HBL) on the nutrient value of Curcuma longa L. (turmeric) rhizome grown in Nizamabad, Telangana State, India was studied. Application of homobrassinolide (HBL) as foliar spray to turmeric plants on the 20^th, 40^th and 60^th day from sowing resulted in enhanced chemical composition of turmeric rhizome. Application of homobrassinolide (HBL) resulted in enhanced total sugars, principal ingredient curcumin, total poly phenol content, total flavonoid content, total tannin content, crude fat, crude fibre and essential oils (turmerone, zingiberene, cineole and p-cymene) present in the turmeric rhizome indicating the ability of homobrassinolide (HBL) as a potential plant growth regulator (PGR).

• Journal of the Korean Society of Clothing and Textiles
• /
• v.21 no.6
• /
• pp.1051-1059
• /
• 1997

The objectives of this study were to investigate the effects of mordants and dyeing: on the dyeability and color fastness of the fabrics dyed with the extract from Turmeric. The following results were drawn from the data obtained. 1. The wavelengths of the strongest absorption band of Turmeric extract were 400 nm respectively and the wavelengths were 440 nm after the mordants were added in the color extract. The bands of Turmeric extract shifted to long wave length side as pH increased. In all cases, the abosorbancies were increased as pH increased. 2. The main color substance in extract from Turmeric were expected to be curcumin respectively by spectrophotometric and HPLC studies. 3. As to the concentration of color extract for dyeing, about 20 g/L was the optimum concentration to dye silk and cotton fabrics with extract. 4. The K/S values of dyed fabrics were increased gradually as the concentration of mordants increased, and the highest K/S values were obtained at 5∼10%. When using the mordanting methods, silk fabric by premordanting and cotton fabric by premordanting and synmordanting had influenced upon K/S valse. 5. The color fastness of fabrics dyed with Turmeric extract against dry cleaning, washing, rubbing and perspiration was improved 1 level or so but light fastness was remained.

• Journal of the Korean Applied Science and Technology
• /
• v.33 no.3
• /
• pp.521-528
• /
• 2016

The antioxidant activity of 70% methanol, 70% ethanol and chloroform-methanol (CM, 2:1, v/v) extracts from turmeric (Curcuma longa L.) was investigated in this study. The antioxidant potential of various extracts of turmeric was evaluated by using different antioxidant tests, namely DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity, ABTS [2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt] radical scavenging activity, ferric reducing antioxidant power and ${\beta}$-carotene bleaching assays as well as total phenol content and total flavonoid content. All extracts exhibited abundant total phenol content, total flavonoid content and strong antioxidant activity. Particularly, higher activity was exhibited by CM extract with $46.32{\pm}0.35mgCAE/g$ and $15.58{\pm}0.39 mgQE/g$ of total phenol content and total flavonoid content. Generally, antioxidant activity of various extracts from turmeric increased in the following order: 70% methanol extract, 70% ethanol extract and CM extract, respectively. Results suggested that turmeric could be widely used as a source of antioxidant and a kind of functional material in food.

• Journal of the Korean Society of Clothing and Textiles
• /
• v.26 no.2
• /
• pp.325-336
• /
• 2002

This study investigated color change of combination dyeing silk fabrics dyed with Turmeric extracts and Gardenia extracts after dyeing of Indian indigo. Experimental variables include the condition of dyeing time and concentration of Turmeric extracts, Gardenia extracts, arid dyeing cycle of Indian indigo. Surface color of silk fabrics dyed with Turmeric 77tracts after one cycle dyeing, two cycles dyeing, four cycles dyeing of Indian indigo was changed from 5.1GY to 0.3GY, 1.5G to 3.5GY and 6.5G to 5.8GY by increase of concentration of Turmeric extracts. On the other hand, Surface color of silk fabrics dyed with Gardenia extracts after one cycle dyeing, two cycles dyeing, four cycles dyeing of Indian indigo was changed from 7.5Y to 3.9Y, 1.2GY to 6.7Y and 4.0GY to 8.6GY by increase of concentration of Gardenia extracts. Its range of surface color was changed to green and yellowish green by increase of dyeing time with concentration of Turmeric extracts. On the other hand, its range of surface color was changed to yellowish and yellow by increase of dyeing time with concentration of Gardenia extracts.

• The Korean Journal of Food & Health Convergence
• /
• v.7 no.3
• /
• pp.33-40
• /
• 2021

The purpose of this study was to investigate the effects of turmeric intake and weight training on blood alcohol concentration, liver enzyme levels of and their effects on health promotion in adult males. There was no significant difference of taking turmeric powder combined with weight training exercise on blood alcohol levels in adult men who consumed alcohol on a regular basis. There was also no change on the change of body composition. The results were collected from elite athletes that had spent more than 10 years in their respective sports so it is difficult to observe any significant results from 8 weeks, short-term exercises of 1RM 70~80%, 3 times per week. In the next study, it is necessary to divide the subjects into more diverse groups and subject them by varying amounts of turmeric intake, exercise, etc., in order to fully study and understand the effects on blood alcohol level, change, and health promotion. Consequently, this study demonstrated there were no significant differences in the effects of continuous drinking habits of adult men's turmeric powder intake and weight training exercise on changes in GOT, GPT, γ-GTP, and blood alcohol concentrations. Moreover, health improvements themselves didn't affect changes in body composition.

• Korean Journal of Plant Resources
• /
• v.34 no.6
• /
• pp.517-526
• /
• 2021

Brown rice is more nutritious than the commonly consumed white rice, however, the former is not widely accepted because of its coarse texture and difficulty in cooking. Germination is an easy technique to minimize the drawback of normal brown rice. The objective of this study was to investigate the effect of three different concentrations (1, 3, and 5% w/v) of turmeric extracts on the nutrient and antioxidant activities of germinated brown rice (GBR). The b (yellowness) values of the turmeric-treated GBR were significantly higher than that of the untreated control. Lower concentration (1%) slightly increased (3395.5 mg/kg) but higher concentrations (3 and 5%) reduced (1735.8 - 2393.7 mg/kg) the total mineral content in GBR, as compared to the control (3377.4 mg/kg). The amount of essential, non-essential, and total amino acids, including GABA, were increased with the concentration of turmeric extracts. The amount of essential amino acids was increased by 58.3, 71.5, and 88.3% with the application of 1, 3, and 5% extracts, respectively. The antioxidant potential of GBR was also enhanced with turmeric treatment. Overall results indicated that 1 or 3% turmeric treatment could be appropriate to enhance the nutritional and functional value of GBR.

• Journal of the Korean Applied Science and Technology
• /
• v.36 no.2
• /
• pp.383-393
• /
• 2019

The purpose of this study was to investigate the improvement effect of turmeric (Curcuma longa L.) on the hepatic functional enzyme and catalase activity of streptozotocin (STZ)-induced diabetic rats. Sprague-Dawley (SD) male rats were divided into four groups (n=6), and fed experimental diets containing turmeric meal [basal diet+5% turmeric (BT), basal diet+STZ+5% turmeric (ST)], and control (basal diet, BD), BS groups (basal diet+STZ). Serum concentrations of creatinine and blood urea nitrogen (BUN) were significantly decreased (p<0.05) by 5% turmeric supplementation diet. The activities of akaline phosphatase (ALP), lactate dehydrogenase (LDH), aspartate transaminase (AST), alanine transaminase (ALT), amylase and lipase were decreased in the BD, BT and ST group than BS group. The catalase (CAT) activity was significantly increased (p<0.05) in turmeric supplementation diet (BT, ST group) than diabetic group (BS). Furthermore, the activities of amylase and lipase in the sera of turmeric diet group were significantly decreased (p<0.05). In vivo experiments with diabetic rats showed that ingestion of turmeric supplementation diet were effective in creatinine concentration, and hepatic functional enzyme activities.